Pineapple bark lends taste of the tropics to mild white fish
It’s plated like a present.
Sandwiched between two roughly textured rinds and tied with a kitchen-twine bow, mild white fish – paired with fresh and sweet fruit salsa – offers a taste of the tropics.
Because it’s grilled or roasted between pieces of pineapple bark, the fish – halibut, snapper, mahi mahi, sea bass, trout, tilapia – requires no butter nor oil for cooking. Juices from the rind keep the fish moist and impart a gentle pineapple flavor, which is enhanced by additional tropical fruit: avocado, mango, kiwi.
Perhaps the best part: This light fish dish comes together fairly quickly and easily while using a part of the pineapple many home cooks toss out.
Done on the grill, the fish takes on a slightly smoky flavor. To get that charred flavor in the oven, consider using a little smoked sea salt to season the fish, along with freshly cracked pepper.
The fish will take a little longer because of the pineapple planks. Flip the fish after 12 minutes, then check for doneness by untying the kitchen twine, lifting the pineapple bark and cutting into the fish. A larger piece recently required an additional 8 minutes, while a smaller piece needed 4 more.
The recipe for the salsa is more of a suggestion than hard-and-fast rule. Tropical fruit – papaya, guava, cherimoya, starfruit, soursop, watermelon – can be added to taste. Crushed red pepper lends easy heat if you don’t have jalapeño on hand. Or, if you’d like, use both.
And, as a dessert or cocktail while you’re cooking, consider sipping on another taste of the tropics: rum – perhaps in the form of a daiquiri or mai tai.
Pineapple Bark Plank
White Fish
Adapted from makethebestofeverything.com
I skipped the glaze but added a bit of smoked sea salt to my white fish. I used tilapia, which I roasted in the oven. It was moist and perfect with a hint of pineapple.
Rind from 1 pineapple
2 fillets white fish, such as mahi mahi or tilapia
Freshly cracked pepper, to taste
Sea salt or smoked sea salt, to taste
Cut the bark off of a pineapple into the appropriate size for your fish.
Season fish with salt and pepper. Sandwich fish between two pieces of pineapple bark.
Tie together with kitchen twine.
Grill on each side for about 12 minutes, flipping once.
Note: For additional flavor, try a simple brown sugar and soy sauce glaze by combining ½ teaspoon brown sugar to 2 tablespoons soy sauce and drizzling it over the fish before cooking.
Pineapple Avocado Salsa
Adapted from pumpsandiron.com
This tropical fruit salsa is a perfect topping for mild white fish. Pineapple and avocado are the main ingredients, but feel free to add to them or substitute other favorite tropical fruits for the mango and kiwi, if you’d like.
Red – instead of sweet – onion would add a bit of a bite.
1 cup pineapple, cut into small cubes
1 avocado, cut into small cubes
1 mango, cut into small cubes
½ sweet onion, finely chopped
2 kiwis, peeled and cut into small cubes
1 jalapeño, minced (optional)
Juice from 1 large lime
¼ cup fresh cilantro, loosely packed and chopped (optional)
1 clove garlic, minced (optional)
Salt and pepper, to taste
Crushed red pepper, to taste (optional)
Mix everything together in a bowl. Serve over fish or as a dip.
Store in an airtight container in the refrigerator for up to three days.
Daiquiri
From Renee Cebula of Raising the Bar in Spokane
1 1/2 ounces silver rum
3/4 ounces lime juice
3/4 ounces simple syrup
Lime wheel, for garnish
Shake all ingredients except lime wheel with ice, and strain into a chilled coupe or martini glass.
Garnish with a lime wheel. Serve immediately.
Yield: 1 serving
Mai Tai
From Durkin’s Liquor Bar in Spokane
1 ounce Cana Brava rum
1 ounce Appleton Signature Blend rum
3/4 ounce fresh lime juice
1/2 ounce Senior Orange Curacao
3/4 ounce B.G. Reynolds Orgeat
Fresh mint, for garnish
Shake all ingredients except mint with ice until cold and frothy, 30 to 45 seconds. Strain into tall glass with ice.
Garnish with fresh mint. Serve immediately.
Yield: 1 serving